I know what you might be thinking, curry leaf gravy – won’t that be bitter? Let’s just say that the combination of black pepper, cumin, coconut and yogurt along with the curry leaves, just balances out all the flavors. My favorite part of this recipe, is that there is less than 5 minutes of cooking involved!

Curry leaf has a lot of medicinal properties as well. Specifically it is believed to help regulate blood sugar levels. So this dish is both healthy and tasty, why not give it a try?

Traditionally thambuli is had as a side with hot rice. But I have it as a side for chapathi as well. I normally don’t like using curry leaves in other dishes although they do add a lot of flavor. But somehow I love the taste of curry leaf in thambuli. Sometimes, I dilute the thambuli with lots of buttermilk and just have it as a refreshing drink on hot summer days. One of the most unusual ways in which I have tried thambuli is by dunking mini-idlis in them. Believe me, it makes an amazing combination.